Fresh Quinoa Black Bean Salad with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Quinoa Black Bean Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa Black Bean Salad with Crisp Vegetables

Enjoy a vibrant, refreshing salad bursting with hearty quinoa, tender black beans, and crisp edamame, combined with succulent red bell pepper, cool cucumber, and a zesty lime dressing. This dish offers a satisfying crunch in every bite, making it a perfect balanced meal for any time of the day.

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NUTRITION

556kcal
Protein
31.3g
Fat
10.3g
Carbs
88.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

3/4 cup black beans (130g)

1/2 cup shelled edamame (75g)

1/2 medium red bell pepper, diced (60g)

1/3 cup diced cucumber (50g)

1/4 cup red onion, thinly sliced (40g)

1/4 cup chopped fresh cilantro

1/2 teaspoon olive oil

1 tablespoon fresh lime juice

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PREPARATION

  • 1

    Prepare the quinoa according to package directions and let it cool.

  • 2

    Rinse and drain the black beans and shelled edamame if using frozen; lightly warm if preferred.

  • 3

    Dice the red bell pepper and cucumber, and thinly slice the red onion. Chop the fresh cilantro.

  • 4

    In a large bowl, combine the cooled quinoa, black beans, edamame, red bell pepper, cucumber, and red onion.

  • 5

    In a small bowl, whisk together the fresh lime juice and olive oil. Season with a pinch of salt and pepper.

  • 6

    Pour the dressing over the salad and toss gently to combine.

  • 7

    Finish by stirring in the chopped cilantro and adjust seasoning as needed before serving.

Fresh Quinoa Black Bean Salad with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Quinoa Black Bean Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa Black Bean Salad with Crisp Vegetables

Enjoy a vibrant, refreshing salad bursting with hearty quinoa, tender black beans, and crisp edamame, combined with succulent red bell pepper, cool cucumber, and a zesty lime dressing. This dish offers a satisfying crunch in every bite, making it a perfect balanced meal for any time of the day.

NUTRITION

556kcal
Protein
31.3g
Fat
10.3g
Carbs
88.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

3/4 cup black beans (130g)

1/2 cup shelled edamame (75g)

1/2 medium red bell pepper, diced (60g)

1/3 cup diced cucumber (50g)

1/4 cup red onion, thinly sliced (40g)

1/4 cup chopped fresh cilantro

1/2 teaspoon olive oil

1 tablespoon fresh lime juice

PREPARATION

  • 1

    Prepare the quinoa according to package directions and let it cool.

  • 2

    Rinse and drain the black beans and shelled edamame if using frozen; lightly warm if preferred.

  • 3

    Dice the red bell pepper and cucumber, and thinly slice the red onion. Chop the fresh cilantro.

  • 4

    In a large bowl, combine the cooled quinoa, black beans, edamame, red bell pepper, cucumber, and red onion.

  • 5

    In a small bowl, whisk together the fresh lime juice and olive oil. Season with a pinch of salt and pepper.

  • 6

    Pour the dressing over the salad and toss gently to combine.

  • 7

    Finish by stirring in the chopped cilantro and adjust seasoning as needed before serving.